Pumpkin Roll
A Classic Pumpkin Cake Roll will never go out of style for your holiday treat! Easy, tasty and fun. It is the perfect dessert to end your holiday meal!
We are a big pumpkin loving family. Except for the fact that we aren’t the biggest fans of pumpkin pie, well maybe not 'we' so much as 'me'. So when I can make a different type of treat that has pumpkin it will always satisfy that inner craving!
Hey, I’m Alli, and I blog over at Tornadough Alli. I’m a self-taught baker and cook born and raised in the Midwest. I LOVE and yes it deserves all caps, desserts. But savory also holds a place in my heart. Over at my site, you’ll find easily approachable meals, fast fix family favorites, delicious desserts and drool-worthy cakes. I can’t wait to share with you my love for food and hope you all enjoy it as much as we do!
One thing that we like to make every year for an alternative to the traditional pumpkin pie is this Classic Pumpkin Cake Roll. It has all the flavors of a pie, but rolled up tightly around a delicious cream cheese filling, I mean who can beat that! I’m a huge frosting gal, so when I can get frosting in each and every bite, I’m in!
Now I know that a lot of people are really nervous about cake rolls, and you REALLY shouldn’t be. In all honesty, they are actually pretty simple, if you can take on a layer cake you can take on this delicious thing.
One bowl is all you need to make this tasty cake. Mix everything together and you pour it all into a parchment lined jelly roll pan. Now I always highly recommend someone having a jelly roll pan in your kitchen! It’s not just good for these cake rolls!
There are so many different uses that you can use your jelly roll pan for...bars, sheet cakes, you name it! It is a multi-purpose pan despite the name jelly roll. But, my all-time favorite use for it has and always will be making yummy cake rolls!This delicious cream cheese filling is super simple and easy to whip up. The hardest part of this whole dessert is the time that you will wait for it to cool to fill, and to cool to set up. It’s so hard to not want to dig into this right away and just devour the whole darn thing.
So if you want to go a little untraditional yet still classic this holiday season then this Classic Pumpkin Cake Roll is just what you need. It gives you a cake option but still keeping the amazing and ever delicious pumpkin flavor!
HELPFUL TIPS TO MAKE THIS PUMPKIN ROLL:
- Spray the pan with non-stick spray before adding parchment paper to keep it from sliding around.
- Make sure the cake is hot when you roll it up, or it may crack.
- Use unflavored dental floss to cut perfect slices into the cake roll.
WHAT YOU WILL NEED TO MAKE THIS PUMPKIN ROLL:
- Tea towel - perfect for everyday kitchen use and a million other things! I love my tea towels.
- 10x15 jelly roll pan - I use my jelly roll pans for everything from baking, prep for barbecuing, containing Legos and crafts.
With love from our simple kitchen to yours.
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Pumpkin Roll
Filling:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
Preheat oven to 375°F.
Line a 15”x10” jelly roll pan with parchment paper, set aside.
In a medium bowl whisk together your eggs, sugar, flour, pumpkin, baking soda, cinnamon, nutmeg, and ginger until no lumps remain.
Pour the batter into your prepared baking pan and spread it out to the sides.
Bake for about 10-15 minutes or until the top springs back when touched, remove from oven.
Liberally sprinkle the hot cake with powdered sugar. Place a tea towel that is slightly larger than your cake over top. Top with a cooling rack or larger baking sheet on top of that. Hold the stack together firmly and flip the cake over onto the cooling rack. Remove the parchment paper.
While the cake is still hot, fold the towel over the short edge of the cake. Slowly roll up your cake (with the tea towel inside) and leave it rolled until it is completely cooled about 1-1 1/2 hours.
Meanwhile to make your filling beat your cream cheese in a medium bowl until it is light and fluffy.
Add your butter, powdered sugar and vanilla and continue to beat until smooth, set aside.
Carefully unroll your cooled cake roll, remove the towel and spread your filling all over the surface of the cake. Then roll the cake back up tightly. Wrap the cake in plastic wrap and refrigerate until chilled, about 1 hour.
Once chilled, dust with powdered sugar, slice and serve.
Recipe developed by Allison Miller for
Copyright ©2017 – All rights reserved.
SERVES 12 | PREP TIME 25 Min | COOK TIME 15 Min
3 large eggs
1 cup granulated sugar
1 cup granulated sugar
3/4 cup all-purpose flour
2/3 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon baking soda
2/3 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Powdered sugar for dusting
Powdered sugar for dusting
Filling:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
Preheat oven to 375°F.
Line a 15”x10” jelly roll pan with parchment paper, set aside.
In a medium bowl whisk together your eggs, sugar, flour, pumpkin, baking soda, cinnamon, nutmeg, and ginger until no lumps remain.
Pour the batter into your prepared baking pan and spread it out to the sides.
Bake for about 10-15 minutes or until the top springs back when touched, remove from oven.
Liberally sprinkle the hot cake with powdered sugar. Place a tea towel that is slightly larger than your cake over top. Top with a cooling rack or larger baking sheet on top of that. Hold the stack together firmly and flip the cake over onto the cooling rack. Remove the parchment paper.
While the cake is still hot, fold the towel over the short edge of the cake. Slowly roll up your cake (with the tea towel inside) and leave it rolled until it is completely cooled about 1-1 1/2 hours.
Meanwhile to make your filling beat your cream cheese in a medium bowl until it is light and fluffy.
Add your butter, powdered sugar and vanilla and continue to beat until smooth, set aside.
Carefully unroll your cooled cake roll, remove the towel and spread your filling all over the surface of the cake. Then roll the cake back up tightly. Wrap the cake in plastic wrap and refrigerate until chilled, about 1 hour.
Once chilled, dust with powdered sugar, slice and serve.
Copyright ©2017 – All rights reserved.
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